These chocolatey shortbread biscuits are sandwiched with a rich white chocolate ganache, though you could always use a shop-bought chocolate hazelnut spread if you’re short on time.
These deliciously chocolatey biscuits are the perfect Easter bake.
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Yields:
14
Prep Time:
35 mins
Cook Time:
20 mins
Total Time:
55 mins
Cal/Serv:
200
Ingredients
For the biscuits
115g
unsalted butter, softened
60g
caster sugar
150g
plain flour
20g
cocoa powder
For the white chocolate ganache
100g
white chocolate, finely chopped
40ml
double cream
For the icing
75g
icing sugar
10g
cocoa powder
You will also need
6
-7cm egg-shaped cutter, see GH Tip
Directions
Step 1For the biscuits, in a medium bowl using a handheld electric whisk, beat the butter and sugar until light and fluffy, about 3min. Sift in the flour, cocoa powder and a pinch of salt and beat until the dough starts to clump together. Scrape on to a sheet of baking parchment or clingfilm, bring together and pat out to about 1cm thick. Wrap and chill for 30min.
Step 2Preheat oven to 190°C (170°C fan) mark 5 and line 2 baking sheets with baking parchment. Place dough between 2 sheets of baking parchment and roll out to 3mm thick. Peel off top layer of parchment and stamp out biscuits using the egg-shaped cookie cutter, re-rolling trimmings as before and transferring the eggs to the lined sheets. If your dough becomes too soft, wrap and chill to firm up.
Step 3Bake biscuits for 12-14min, or until firm at the edges but still just soft in the centre (they will crisp on cooling). Leave to cool on the sheets for 5min, then carefully transfer to a wire rack to cool completely.
Step 4Meanwhile, make the white chocolate ganache. Melt the chocolate and cream in a heatproof bowl set over a pan of barely simmering water. Cool for 15min, then chill for 15min. Once chilled, using a handheld electric whisk, beat for 30sec until lightly whipped.
Step 5For the icing, sift the icing sugar and cocoa powder into a bowl and stir in 3-4tsp water to make smooth, pipeable icing. Transfer to a small piping bag fitted with a fine nozzle.
Step 6Sandwich the cookies together using the white chocolate ganache, then pipe the icing on to 1 side of each to resemble easter eggs. Allow to set before serving.
To store:
Once cool, keep the plain biscuits in an airtight container at room temperature for up to 3 days. Once decorated, keep for up to 3 days (they will soften on storing).
GH TIP:
We got our egg-shaped cutter from cakecraftworld.co.uk.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
